graham cracker crumbs 1-1/2 qt.
butter, melted 1-3/4 cups
sugar 1 cup
PHILADELPHIA Cheesecake Batter, (slacked 1 hour) 4 pouches
lemon zest 1/2 cup
fresh lemon juice 1 cup
Sweet Tea Syrup
Brewed black tea 1-1/4 qt.
sugar 1-3/4 cups
COMBINE cracker crumbs, butter and sugar. Scale 11 oz. crumb mixture into each of 4 (9-inch) springform pans (or into 1 pan for trial recipe). Press crumbs firmly onto bottom of pans.
BAKE in 325ºF standard oven 10 min. Cool.
FOR each cheesecake: Mix 1 pouch cheesecake batter, 2 Tbsp. zest and 1/4 cup juice until blended; pour over 1 crust.
BAKE as directed on package. Run knife around rim of pan to loosen cake; cool completely. Refrigerate several hours or until chilled.
SWEET Tea Syrup: Mix tea and sugar. Cook on medium heat until reduced by half. Cool completely.
DRIZZLE 1 cheesecake slice with about 1 Tbsp. syrup.
Serving Suggestion
Top each slice with a sprinkle of candied lemon zest.
Yield: 48 servings or 4 cheesecakes, 12 servings each